Mini Pampushky Pizza Bites with Borscht-Infused Tomato Sauce

**Prepare the Pampushky Dough:** In a small bowl, dissolve the yeast and 1 tablespoon of sugar in warm water. Let it stand for 5-10 minutes until foamy. This indicates the yeast is active.

In a large bowl, combine the flour and salt. Add the yeast mixture and olive oil. Mix until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. If the dough is too sticky, add flour 1 tablespoon at a time. Be careful not to over-flour it.

Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

**Make the Borscht-Infused Tomato Sauce:** While the dough is rising, prepare the sauce. Heat a tablespoon of olive oil in a saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for another minute until fragrant.

Stir in the grated beet and shredded cabbage. Cook for 5 minutes, stirring occasionally, until slightly softened.

Pour in the crushed tomatoes and vegetable broth. Add 1/2 teaspoon sugar, salt, and pepper. Bring to a simmer, then reduce heat to low and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded.

Remove the sauce from the heat and stir in the sour cream until well combined. Taste and adjust seasonings as needed.

**Assemble and Bake:** Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Once the dough has doubled, punch it down gently. Divide the dough into small, even pieces (about 1-2 tablespoons each). Roll each piece into a small ball and place them on the prepared baking sheet, leaving some space between each pampushky.

Bake for 12-15 minutes, or until the pampushky are lightly golden brown. Remove from oven.

Spoon a generous amount of the borscht-infused tomato sauce onto each pampushky. If desired, sprinkle with shredded mozzarella cheese.

Return to the oven and bake for another 3-5 minutes, or until the cheese is melted and bubbly (if using).

Garnish with fresh dill before serving. Serve warm.